Approximately 80% of the population is reliant on subsistence agriculture, so a large percentage of food energy and protein consumed in Papua New Guinea is produced locally, while the balance is imported.

It consists of an earth oven that is filled with hot coal or stones, that may be placed in different orientations, and subsequently cooked for a lengthy period of time.

Coffee is Papua New Guinea's second largest agricultural export, after oil palm, and is primarily grown in the Highlands Region.

Sago is a common and essential part of Papua New Guinean cuisine,[3] as the starch ingredient is included in several traditional dishes, such as pancakes and pudding.

Staples of the Papua New Guinean diet include karuka, sweet potato (kaukau), cassava, breadfruit (ulu), and coconuts.

[6] Pork is regarded as a celebratory meat in Papua New Guinea, and is prepared on special occasions, including Christmas feasts.